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Frozen Toffee Pie

Frozen toffee pie made with creamy caramel ice cream, a chocolate cookie crust, and crushed Heath bar pieces. Layered, then no-bake freeze for a shattering toffee crunch in every slice.
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Prep Time 20 minutes
freezing 5 minutes
Total Time 5 hours 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

Chocolate cookie crust
  • 24 chocolate wafer cookies Crushed fine.
  • 6 tbsp butter Melted.
Ice cream toffee filling
  • 0.5 gallon vanilla or caramel ice cream Softened for spreading.
  • 4 Heath bars Crushed; divided for layering.
  • 0.5 cup caramel sauce Divided; use half in the middle layer and half on top.
Topping
  • 1 cup whipped cream For topping once the pie is firm.
  • 2 Heath bars Crushed; remaining pieces for topping and garnish.

Equipment

  • 1 9-inch pie dish

Method
 

Make the cookie crust
  1. Combine crushed chocolate wafer cookies with melted butter until evenly coated, then press firmly into a 9-inch pie dish for a tight base. Press to an even layer so the crust doesn’t crumble when sliced.
  2. Freeze the crust for 15 minutes to set before adding the filling. You’ll see the crust firm up and hold its shape when gently pressed.
Layer the ice cream and toffee
  1. Fold 4 crushed Heath bars into softened vanilla or caramel ice cream until the pieces are evenly distributed. The mixture should look thick and speckled with toffee bits.
  2. Spread the Heath bar ice cream over the frozen crust in an even layer. Smooth the top so the next drizzle doesn’t pool in dips.
  3. Drizzle half the caramel sauce over the ice cream layer. Use a slow zigzag so the sauce creates ribbons across the surface.
Freeze and finish
  1. Freeze for 4 hours until firm. The pie should slice cleanly and feel solid throughout.
  2. Top with whipped cream and scatter the remaining crushed Heath bars over the cream. The surface should look moundy and generously coated with toffee pieces.
  3. Drizzle the remaining caramel sauce over the top. Let some ribbons drip slightly down the sides for a caramel finish.
  4. Freeze for 1 more hour before slicing. The extra chill helps the crust and ice cream set so pieces don’t slide.

Notes

Pro tip: Softening the ice cream just enough to spread (not melt) keeps the layers neat and makes slicing clean. Store covered in the freezer for up to 2–3 months; thaw in the fridge 10–15 minutes for easier serving. Freezing is required for this recipe; it’s best not to re-freeze after thawing. For a lighter option, use a reduced-fat caramel ice cream and light whipped cream to cut calories without changing the toffee crunch.